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Titolo:
Gastric response to increased meal viscosity assessed by echo-planar magnetic resonance imaging in humans
Autore:
Marciani, L; Gowland, PA; Spiller, RC; Manoj, P; Moore, RJ; Young, P; Al-Sahab, S; Bush, D; Wright, J; Fillery-Travis, AJ;
Indirizzi:
Sch Phys & Astron, Magnet Resonance Ctr, Nottingham NG7 2RD, England Sch Phys & Astron Nottingham England NG7 2RD Nottingham NG7 2RD, England Univ Nottingham Hosp, Queens Med Ctr, Div Gastroenterol, Nottingham NG7 2UH, England Univ Nottingham Hosp Nottingham England NG7 2UH tingham NG7 2UH, England Univ Nottingham Hosp, Queens Med Ctr, Dept Surg, Nottingham NG7 2UH, England Univ Nottingham Hosp Nottingham England NG7 2UH tingham NG7 2UH, England AFRC, Inst Food Res, Norwich NR4 7UA, Norfolk, England AFRC Norwich Norfolk England NR4 7UA s, Norwich NR4 7UA, Norfolk, England
Titolo Testata:
JOURNAL OF NUTRITION
fascicolo: 1, volume: 130, anno: 2000,
pagine: 122 - 127
SICI:
0022-3166(200001)130:1<122:GRTIMV>2.0.ZU;2-3
Fonte:
ISI
Lingua:
ENG
Soggetto:
SOLUBLE DIETARY FIBER; OBESE SUBJECTS; GUAR GUM; GASTROINTESTINAL-TRACT; MOTOR FUNCTION; TIME; RELAXATION; MOTILITY; GLUCOSE; SATIETY;
Keywords:
meal viscosity; gastric emptying; satiety; humans; echo-planar imaging;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
36
Recensione:
Indirizzi per estratti:
Indirizzo: Spiller, RC Sch Phys & Astron, Magnet Resonance Ctr, Nottingham NG7 2RD, England Sch Phys & Astron Nottingham England NG7 2RD G7 2RD, England
Citazione:
L. Marciani et al., "Gastric response to increased meal viscosity assessed by echo-planar magnetic resonance imaging in humans", J NUTR, 130(1), 2000, pp. 122-127

Abstract

Normal meals are highly viscous, and viscosity is a key factor in influencing gastric emptying of food. However, the process of meal dilution and mixing is difficult to assess with the use of conventional methods. The aim ofthis study was to validate an in vivo, novel, noninvasive, echo-planar magnetic resonance imaging (EPI) technique, capable of monitoring the viscosity of a model meal, and to use this to investigate the effects of viscosity on gastric emptying, meal dilution and satiety. Healthy volunteers (n = 8) ingested 500 mt of locust bean gum (0.25, 0.5, 1.0 or 1.5 g/100 g), nonnutrient, liquid meals of varying viscosities, and labeled with a nonabsorbablemarker, phenol red. Meal viscosity was calibrated against the water protontransverse relaxation rate (T-2(-1)) in vitro before ingestion, thus viscosity was measured in vivo via EPI measurements of T-2(-1). Viscosity and dilution were also measured directly using nasogastric aspirates. Gastric volumes as measured by EPI, fullness, appetite and hunger were also assessed serially. Before ingestion, the log of initial meal viscosity was linearly related to T-2(-1) (n = 8, r(2) = 0.95). Similarly, T-2(-1) measured in vivowas also linearly related to the viscosity of the aspirates (r(2) = 0.88). All meals underwent rapid dilution, leading to a reduction in viscosity, which was greatest for the most viscous meal (P < 0.01). Surprisingly, despite the fact that the initial meal viscosity varied 1000-fold, there was only a small delay in gastric emptying (P for trend < 0.05). The area under the curve for satiety increased with initial meal viscosity, whereas that forhunger decreased (P < 0.05). In conclusion, the viscosity of a meal in vivo can be measured noninvasively using EPI. The stomach responds to meal ingestion by rapid intragastric dilution, causing a reduction of meal viscosity, and gastric emptying is minimally delayed. However, increased viscosity is associated with more prolonged satiety.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/04/20 alle ore 02:15:58